Print

Easy No-Bake Lemon Blueberry Cheesecake Cups

no bake lemon blueberry cheesecake cups - featured image
Print Recipe

A quick and easy no-bake dessert featuring a buttery graham cracker crust, creamy lemon cheesecake filling, and fresh blueberries. Perfect for summer gatherings and warm days.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • 3/4 cup (90g) powdered sugar
  • 3 tablespoons fresh lemon juice (about 1–2 lemons)
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) fresh blueberries, washed and dried
  • Optional: extra lemon zest or mint leaves for garnish

Instructions

  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted unsalted butter. Stir until the mixture resembles wet sand.
  2. Spoon the crumb mixture evenly into 6 to 8 serving cups or jars. Press down firmly with the back of a spoon or your fingers to create a compact base. This should take about 5 minutes.
  3. Place the cups in the refrigerator while preparing the filling to help the crust set.
  4. In a large bowl, whip the cold heavy whipping cream on medium-high speed until soft peaks form, about 3 to 5 minutes. Be careful not to overwhip.
  5. In another bowl, beat softened cream cheese with powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and creamy, about 2 to 3 minutes.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined, keeping the filling airy and soft.
  7. Spoon the cheesecake filling over the chilled crust bases in each cup and level the tops with the back of a spoon.
  8. Top each cup with fresh blueberries (about 2 tablespoons per cup) and sprinkle a pinch of lemon zest on top if desired.
  9. Refrigerate the assembled cups for at least 2 hours before serving to allow the filling to firm up and flavors to meld.

Notes

Make sure cream cheese is softened before mixing to avoid lumps. Whip cream to soft peaks without overwhipping. Press crust firmly to prevent crumbling. Chill cups for at least 2 hours or overnight for best texture. Fresh lemon juice and zest provide the best flavor. For dairy-free or gluten-free versions, substitute ingredients as noted.

Nutrition

Keywords: no-bake cheesecake, lemon blueberry cheesecake, summer dessert, easy dessert, no oven dessert, cheesecake cups

Find it online: https://bitefuljoy.com/easy-no-bake-lemon-blueberry-cheesecake-cups-recipe-for-perfect-summer-dessert/